Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
This recipe has always been a part of my family since I was a little kid. I remember Grams used to make this all the time! Now that I am an adult, I still make this delicious Homemade Potato Soup because it reminds me of the good old days! Anyway, I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! You are more than welcome to modify this recipe to your liking. I am sure that you can do a lot to make this very simple recipe even better. Enjoy!
Ingredients:
2 lbs russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
1/2 c chopped sweet onion
1/2 c chopped celery
3 tbsp all-purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 c (1/2 to 1 stick) salted butter
Water to cover
1 (12 oz) can of evaporated milk
Shredded cheese, for garnish, optional
Directions:
Add the potatoes, celery, onion, flour, salt, and pepper to a mixing bowl. Toss until well combined. Let it sit at room temperature for at least 10 minutes.
Place a Dutch oven on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the potato mixture and stir until well coated with the melted butter.
Add water and make sure to submerge the potatoes. Allow the water to boil.
Add the milk and stir until well blended. Simmer and cook for about 30 minutes or until the potatoes are fork-tender.
Add more seasonings if needed. Simmer for a few more minutes until the texture of the soup becomes thick.
Sprinkle a generous amount of shredded cheese on top.
Serve and enjoy!
Ingredients
- 2 lbs russet potatoes, peeled and cut into large chunks (about 1-1/2 inches)
- 1/2 c chopped sweet onion
- 1/2 c chopped celery
- 3 tbsp all-purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 to 1/2 c (1/2 to 1 stick) salted butter
- Water to cover
- 1 (12 oz) can of evaporated milk
- Shredded cheese, for garnish, optional
Instructions
Add the potatoes, celery, onion, flour, salt, and pepper to a mixing bowl. Toss until well combined. Let it sit at room temperature for at least 10 minutes.
Place a Dutch oven on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the potato mixture and stir until well coated with the melted butter.
Add water and make sure to submerge the potatoes. Allow the water to boil.
Add the milk and stir until well blended. Simmer and cook for about 30 minutes or until the potatoes are fork-tender.
Add more seasonings if needed. Simmer for a few more minutes until the texture of the soup becomes thick.
Sprinkle a generous amount of shredded cheese on top.
Serve and enjoy!
Notes
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
